Shchi Russian Cabbage Soup

Nutriscore Rating: 69/100

Warm up with a comforting bowl of Shchi, a traditional Russian cabbage soup brimming with rustic charm and robust flavors. This hearty recipe can be customized as a meat-based dish, featuring tender chunks of beef, or enjoyed as a vegetarian delight. Shchi brings together a medley of nutritious ingredients like fresh green cabbage, potatoes, and carrots, simmered to perfection in a flavorful vegetable or beef broth. A touch of tomato paste adds richness, while aromatic bay leaves, garlic, and fresh dill elevate every spoonful. Ready in just under two hours, this soulful soup is perfect for cozy family dinners or meal prep. Serve it hot with a dollop of sour cream for the authentic Russian experience.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 500 grams Beef chuck or short ribs (optional, for a meat-based version)
• 1 medium-sized head Green cabbage
• 2 medium Carrots
• 3 medium Potatoes
• 1 medium Onion
• 2 tablespoons Tomato paste
• 3 units Garlic cloves
• 2 pieces Bay leaves
• 2 tablespoons (chopped) Dill, fresh
• 2 liters Vegetable or beef broth
• 2 tablespoons Vegetable oil
• 1.5 teaspoons (plus more to taste) Salt
• 0.5 teaspoons (plus more to taste) Black pepper
• 3 tablespoons (optional, for serving) Sour cream

📝 Instructions

9 steps

1. If making a meat-based version, rinse the beef and place it in a large pot with 2 liters of water. Bring to a boil, then lower the heat and simmer for about 30 minutes, skimming off any foam that rises to the surface. Remove the beef, set it aside, and strain the broth into a clean pot.

2. While the broth is simmering, prepare the vegetables. Shred the cabbage into thin strips, peel and dice the potatoes, peel and grate the carrots, and finely chop the onion.

3. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Then, add the grated carrots and cook for another 3 minutes.

4. Stir in the tomato paste to the skillet with the onion and carrots. Cook for 2-3 minutes until well combined and fragrant. Set this mixture aside.

5. If using cooked beef, slice it into bite-sized pieces and return it to the strained broth, or skip this step for a vegetarian version.

6. To the pot of broth, add the shredded cabbage, diced potatoes, bay leaves, sautéed onion and carrot mixture, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer gently for 30 minutes.

7. Peel and mince the garlic cloves and stir them into the soup during the last 10 minutes of cooking. Adjust the seasoning to taste.

8. Once the potatoes and cabbage are tender, remove the soup from the heat. Sprinkle the chopped fresh dill on top and let it sit for 5 minutes to allow the flavors to meld.

9. Ladle the hot Shchi into bowls. Serve with a dollop of sour cream and additional fresh dill if desired. Enjoy!

Nutrition Facts

1 serving (722.0g)

Calories		407
% Daily Value*
Total Fat		23.1 g	30%
	Saturated Fat	7.9 g	40%
	Polyunsaturated Fat	2.9 g
Cholesterol		61 mg	20%
Sodium		1586 mg	69%
Total Carbohydrate		34.7 g	13%
	Dietary Fiber	6.5 g	23%
	Total Sugars	10.1 g
Protein		20.9 g	42%
Vitamin D		0.0 mcg	0%
Calcium		139 mg	11%
Iron		4.3 mg	24%
Potassium		1188 mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1258 cal (48.7%%)

Protein: 500 cal (19.4%%)

Carbs: 824 cal (31.9%%)